This is a very different object to those revolting things to be found in pubs and on supermarket shelves.
Process, mince or finely chop the ham and anchovies. Combine with the breadcrumbs, mixed spice, some black pepper and most of the beaten egg. Brush each boiled egg with the remaining beaten egg and encase with the ham mixture, moulding it around the egg with your hands.
Fry in the bacon fat or butter with the addition of a slug of olive oil until brown all over. Cut in half and serve on fried bread or toast. Eaten with a crisp, green salad and a glass of wine, this makes an excellent little luncheon dish.
© 1996 Jennifer Paterson. All rights reserved.